Advertisements

Preparation

Purée blue cheese, oil, and lemon juice in a food processor until smooth. Transfer to a bowl and whisk in cream. Serve dip with celery.

Make sauce:

Stir together sauce ingredients.

Cook shrimp:

Make a deep lengthwise incision along inner curve of each shrimp with a small knife, cutting all the way through flesh but not shell. Devein.

Toss with kosher salt and cracked pepper to coat.

Heat 2 tablespoons oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then cook shrimp in batches, without crowding, until just cooked through, about 3 minutes per side, adding more oil as needed. Transfer to a large bowl as cooked.

Add sauce to shrimp and toss well to coat.

Cooks' notes:

•Shrimp may be served hot or at room temperature.
•Blue-cheese dip can be made 2 days ahead and chilled, covered. Bring to room temperature before serving.

Menus & Tags

Tags:

Recent Reviews

There are some gross
mistakes in this
recipe as written. I
do not have the time
to research the
problem at the
moment; I will just
comment on what I
encountered. First
of
all, I made the
recipe as written,
which I often do the
first time,
especially in view
of the fact that I
noticed that people
either loved
or hated this
recipe. The recipe
is actually two
separate recipes
that don't really go
together. Regarding
the cooking of the
shrimp and its
sauce, that recipe
is ok, although the
vein that needs
cleaning in the one
on the OUTER curve,
the top/back of the
shrimp. The blue
cheese dip as
written is a
tasteless, visually
repulsive, and
almost gelatinous
glob. I wasted some
expensive, creamy
French blue trying
to make the sauce. I
think the mistake is
in the amount of
olive oil and lack
of other
ingredients. The
sauce turned an
unappetizing gray
color. To save the
sauce, I doctored it
up with sour cream
and mayonnaise and
some spices. The
accompaniment for
the shrimp is
nothing other than
celery with a blue
cheese dip, and I
don't think they do
much for the shrimp.
Use your own recipe
for blue cheese dip
or dressing. Bottom
line, this is not a
carefully tested (or
possibly written)
recipe.

A Cook from Sarasota, FL /

Flag if Inappropriate

This was an excellent recipe. Every time I make
this dish everyone asks me for the recipe. This
recipe is an absolute keeper!!!

A Cook /

Flag if Inappropriate

The blue cheese dip was OK at best. The shrimp sauce was not good at all. Much too rich for shrimp. The best part of these recipes was the CELERY! I would not make either recipe again.

A Cook from Seattle, WA /

Flag if Inappropriate

I found the sauce to be very yummy.. did not make the blue cheese dressing, I used store bought instead. The salt and pepper really works with the sauce. I did not have sherry, used dry vermouth instead. Worked great.. I will definitely make this dish again.

I was disappointed in this recipe. I felt that the olive oil was way too heavy for this recipe. It tasted like something major was missing.